This roasted tomato basil soup is like a warm hug in a bowl! It’s made with ripe tomatoes, fresh basil, and a splash of cream for that cozy feel.
Making it is a breeze—just roast the tomatoes, blend everything, and enjoy! I love dipping grilled cheese in mine. It’s the perfect pair! 🥪
Key Ingredients & Substitutions
Tomatoes: Use ripe, juicy tomatoes for the best flavor. If fresh tomatoes are not available, canned whole tomatoes work well. I love San Marzano tomatoes for their sweetness!
Onion: Yellow onions give a mild sweetness after roasting. If you prefer a sharper flavor, go for red onions. Shallots can also be a nice alternative.
Garlic: Fresh garlic brings incredible flavor. If you’re out, garlic powder can be a substitute, but use less—about 1/4 teaspoon per clove.
Fresh Basil: This is key for the soup’s flavor. If you can’t find fresh basil, dried basil is a suitable alternative; use less as dried herbs are stronger—approximately 1 teaspoon for every tablespoon of fresh.
Heavy Cream: For a lighter option, you can replace it with half-and-half or even coconut milk for a dairy-free version. Personally, I adore the richness cream provides!
How Do You Roast Vegetables for Maximum Flavor?
Roasting brings out the natural sweetness and depth of flavors in vegetables. Here’s how to get it just right:
- Preheat your oven to a good temperature! 425°F is perfect.
- Spread tomatoes, onion, and garlic on a baking sheet. Ensure they are in a single layer for even roasting.
- Drizzle with olive oil and season with salt and pepper to enhance the natural flavors.
- Roast for 35-40 minutes. Look for caramelized edges; that’s where the magic happens!
Let them cool slightly before blending, so you don’t end up burning your hands. These simple steps will make your soup irresistibly delicious!
How to Make Roasted Tomato Basil Soup
Ingredients You’ll Need:
For the Soup:
- 3 pounds ripe tomatoes, halved
- 1 large onion, peeled and quartered
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 cups vegetable or chicken broth
- ½ cup fresh basil leaves, plus more for garnish
- ½ cup heavy cream
- 1 teaspoon sugar (optional, to balance acidity)
- Grated Parmesan cheese or cream for garnish (optional)
- Bread for grilled cheese or to serve alongside (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and about 40 minutes to cook. Once the vegetables are roasted, it’ll only take a few minutes to blend and heat the soup. All in, you’re looking at about 50 minutes to a cozy bowl of goodness!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 425°F (220°C). While that’s heating up, line a baking sheet with parchment paper or foil. This will make cleaning up much easier!
2. Roast The Vegetables:
On your prepared baking sheet, arrange the halved tomatoes, quartered onion, and whole garlic cloves. Drizzle everything with olive oil and sprinkle with salt and pepper to taste. Pop the tray in the oven and roast for about 35-40 minutes, or until the tomatoes are caramelized and tender. You want those delicious flavors to develop!
3. Blend It All Together:
Once your veggies are roasted to perfection, take them out of the oven and let them cool for a few minutes. Then, squeeze the roasted garlic out of its skin and toss everything into a blender or food processor. Add the broth and fresh basil leaves. Blend until smooth. If you prefer a super silky texture, you can strain the soup through a fine mesh sieve.
4. Heat and Season:
Pour the blended soup into a large pot over medium heat. Stir in the heavy cream and taste your soup! Adjust the seasoning with salt, pepper, and sugar if needed. Heat gently until warmed through, but be careful not to let it boil!
5. Serve and Enjoy:
Now it’s time to enjoy your beautifully rich and comforting soup! Serve it in bowls, garnish with fresh basil and a drizzle of cream or a sprinkle of Parmesan cheese. Don’t forget to have some grilled cheese sandwiches or crusty bread on the side for the perfect meal!
This roasted tomato basil soup is not only delicious but also simple to make. It’s packed with flavor and feels like a warm hug in every spoonful!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned whole tomatoes are a great substitute. Use about 3 cans (14.5 ounces each) and omit the roasting step—just blend them straight into the soup with the broth and basil!
How Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally for even heating.
Is There a Dairy-Free Option for This Recipe?
Yes! You can easily make this soup dairy-free by substituting the heavy cream with coconut milk or any non-dairy cream. It’ll still be delicious and creamy!
What Herbs Can I Use Besides Basil?
If you don’t have basil, you can try using fresh parsley, thyme, or even oregano. Each herb will lend a different flavor, so use what you have on hand and enjoy experimenting!